Instructions

2. Put 2 tablespoons of Two Chicks liquid egg white into a mixing bowl and whisk lightly until frothy.

3. Discard the skin and bones from the salmon, if wished. Flake with a fork and tip into the bowl.

4. Melt the butter in a frying pan and gently fry the spring onions for 2-3 minutes. Add to the mixing bowl with the potato and parsley or coriander. Season with salt and pepper and mix together. Form into 8 fish cakes.

5. Put the remaining Two Chicks liquid egg white into a shallow bowl and whisk lightly until frothy. Sprinkle the flour onto a large plate. Put the breadcrumbs onto a separate plate.

6. Lightly coat the fish cakes with flour, dip into the egg white, and then coat with breadcrumbs. Arrange on the baking sheet. Bake for 25-30 minutes until crisp and golden. Serve with salad leaves.

Serving Suggestions

Try adding a couple of tablespoons of drained capers and 1 tablespoon of chopped gherkins to the fishcake mixture. Alternatively, mix them with 2 tablespoons of low fat Greek yogurt and 2 tablespoons of reduced fat mayonnaise, then serve as an accompaniment to the fish cakes.